Finely chop the large onion and the parsley and knead them with the ground meat, the rice, the oil andthe oregano seasoning with salt and pepper according to taste. 

Place in the fridge to set until you prepare the sauce. 

Sauté the small onion, finely chopped, in a little oil. 

Add the tomatoes, the tomato paste and a little water, just over the middle of the pot. 

Add the garlic, crushed, salt and pepper and a vegetable stock cube (if you like - mind the salt).

Cut the potatoes into large cubes and when the sauce has boiled add them in. 

After 15 minutes and since you have already prepared your gouvarlakia, turn down the heat and add them carefully to the sauce. 

Make sure you don't use a ladle to stir but shake the pot with your hands so that they don't break apart. 

Let them boil for 40 minutes to 1 hour. 

When they have boiled, remove from heat and make the avgolemono (egg-lemon sauce) as following. 

Separate the yolk and the white of the egg. Beat both well to a foam, separately. 

Add the lemon juice to the yolk and beat a little. 

Add the mixture of egg yolk and lemon juice to the egg white, while beating and then stock from the pot to temper. 

Pour it over the food and shake the pot well to distribute evenly.